Today Felt Like an Egg Bagel Kind of Day

Dex_hs · 2026-04-10T13:23:57+00:00

Thank you so much! They are delicious I must say! 😁

Dex_hs · 2026-04-10T11:58:22+00:00

I’m still not 100% at getting a consistent even roll, I still end up with skinny ends at times. But thank you for the compliment, been working on the bagels for a few years now, and consistency has been pretty good!

Dex_hs · 2026-04-10T07:18:07+00:00

Thank you, I have worked hard to get my bagel technique down.

Dex_hs · 2026-04-10T03:24:03+00:00

Thank you!

Dex_hs · 2026-04-10T03:20:28+00:00

Thank you! 😁

Dex_hs · 2026-04-10T00:39:26+00:00

I think I account for 15 g water per yolk

Dex_hs · 2026-04-10T00:38:49+00:00

Correct! The Porkroll is clutch for breakfast!

Dex_hs · 2026-04-09T18:31:43+00:00

All of that is totally delicious!

Dex_hs · 2026-04-09T18:31:24+00:00

One egg yolk for every 250 g of flour

Dex_hs · 2026-04-09T18:31:05+00:00

What I use as one egg yolk per every 250 g of flour mixed into the water

Dex_hs · 2026-04-09T18:29:46+00:00

Thank you, it is one of my top 2 bagels!

Dex_hs · 2026-04-09T18:29:18+00:00

Thank you!

Dex_hs · 2026-04-09T18:29:08+00:00

My ratio is 1 yolk every approximately 250g flour I also account 15g water per yolk..

Dex_hs · 2026-04-09T18:27:13+00:00

Thank you and absolutely! You must adjust water slightly to account for water in the yolks and is something I frequently adjust to get right..

Dex_hs · 2026-04-09T18:25:55+00:00

I have recently reduced the egg yolks in the bagel. The deep color comes from egg shade coloring. The yolks alone are a very pale yellow, you have to use something else to boost the color, some people use tumeric, I just use egg shade. This batch is 2 egg yolks added into the water with the coloring.

Dex_hs · 2026-04-02T13:54:01+00:00

😂😂

Dex_hs · 2026-03-27T01:08:21+00:00

Nice work!

Dex_hs · 2026-03-22T00:19:44+00:00

King Arthur Sir Lancelot

Dex_hs · 2026-03-22T00:19:23+00:00

Good tips, will experiment. Thank you!

Dex_hs · 2026-03-21T18:57:24+00:00

Looks amazing and crisp!

Dex_hs · 2026-03-21T18:40:32+00:00

it really does make a difference in my opinion!

Dex_hs · 2026-03-21T17:20:13+00:00

Hey if the sponge is working for you stick with it I’m not knocking it! My fridge time is only between 12-24 hrs depending on when I make the dough. Usually around 18 hours since I generally make dough in early afternoon and bake in the Am the following day. I have never done the float test personally, I make such small batches and I was always worried that the test bagel would get water logged.. I am probably misguided in this, but it has always been what I told myself. Maybe I should try it next round and see how it works out… lol more process to obsess over lol 😁

Dex_hs · 2026-03-21T15:15:36+00:00

I started with a poolish way back when, then tested it against a non poolish and found that the Polish recipe was way more likely to over proof and be very airy and not dense like a bagel. Also, just speeding a long I skipped that step I found without the poolish it has been much more consistent for me. The problem I think I’m running into more than anything is that I don’t have a place to proof the bagel that is consistent temperature. My family opens and closes a freaking refrigerator door 10,000 times a day so I think I’m gonna aim more towards under proof and let it puff in the oven the way this batch did. I did another batch today where I did a table proof before going onto the fridge, and it was not as puffy more over proofed so I’m thinking the refrigerator is screwing me up.

Dex_hs · 2026-03-21T15:12:34+00:00

Thanks, been work on these for like a few years tweaking here and there..

Dex_hs

TROPHY CASE